Mild, mashed beans get a spicy and hot flavour in this fiber-rich stew, served on toasted white bread with cooling tomato slices.
Preparation: 10 min.
Cooking time: 10 min.
2 tablespoons olive oil
2 stalks of celery, cleaned and finely chopped
1 medium large red onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
2 level teaspoons curry
1 tablespoon chopped fresh sar or thyme
400 g [0,9 lb] boiled, white beans, peeled and mashed
4 slices of white bread
Tomato slices and herbs for decoration
 Heat the oil in a frying pan and fry celery and onion over medium heat for 6-8 min. until they are tender but not browned. Stir all the time.
 Stir garlic, curry and sar or thyme into the mixture. Cook 1 min. Add the beans and let it all simmer over mild heat 3-4 min. Until everything is warmed up.
 Meanwhile toast the white bread slices. Spread the bean stew on the slices and decorate with tomato slices and a sprinkle of fresh herbs. Server immediately.